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A bowl of Chocolate Covered Pretzels coated in white and dark chocolate, topped with shredded coconut and chocolate sprinkles, with pieces of white chocolate nearby.

Chocolate Covered Pretzels

I love making Chocolate-Covered Pretzels when I want an impressive sweet-and-salty treat without any baking or fuss. These crunchy pretzels are coated in glossy, smooth chocolate that snaps perfectly with each bite, and you can top them with sprinkles, shredded coconut, sea salt, or drizzled chocolate. I make these for holidays like Christmas and Valentine's Day, game day parties, bake sales, or anytime I need a thoughtful gift. They stay fresh at room temperature for about a week or in the fridge for up to two weeks.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate Covered Pretzels
Servings: 12
Calories: 209kcal
Author: Mandy Applegate

Ingredients

Topping Options:

  • Shredded coconut
  • Flaky salt
  • Melted chocolate for drizzling
US Customary - Metric

Instructions

  • Line 2 baking sheets with parchment paper, wax paper, or silicone mats.
  • Place the white or dark chocolate chunks in a microwave-safe bowl. Microwave on HIGH for 1 minute, stir, then continue microwaving in 30-second intervals until fully melted and smooth.
    1 cup white chocolate chunks, 1 cup dark chocolate chunks
  • Drop a mini pretzel into the melted chocolate and flip with a fork to coat. Lift the pretzel out and tap the fork on the bowl to remove excess chocolate.
    3 cups mini pretzel twists
  • Place the coated pretzel on the prepared baking sheet. Repeat with the remaining pretzels, keeping them close but not touching.
  • Add your toppings (coconut, flaky salt, or drizzle more chocolate).
    Shredded coconut, Flaky salt, Melted chocolate
  • Let the pretzels set at room temperature or refrigerate them for faster setting.

Video

Notes

Here are my top tips for making perfect chocolate-covered pretzels every time:
  • Use quality chocolate: Chocolate chips work, but chocolate chunks or melting wafers give you a smoother, glossier finish that sets with a better snap.
  • Don't overheat the chocolate: Stir between each microwave interval and stop as soon as it's fully melted. Overheated chocolate can seize up or become grainy.
  • Work in small batches: Melt one type of chocolate at a time and dip about 10 to 15 pretzels before the chocolate starts to thicken. Reheat briefly if needed.
  • Add toppings immediately: Sprinkle or drizzle toppings while the chocolate is still wet. Once it starts to set, toppings won't stick properly.
  • Keep them cool: Store chocolate-covered pretzels away from heat sources. Chocolate can bloom (develop a white coating) or soften if exposed to warm temperatures.
  • Prevent sticking during storage: Flash-freeze the pretzels on a baking sheet for 30 minutes, then transfer them to a container so they don't stick together.

Nutrition

Calories: 209kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 4mg | Sodium: 148mg | Potassium: 171mg | Fiber: 2g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 2mg
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